Chicken Fried Venison Steaks Recipes

PAN-FRIED VENISON STEAK

Steps:

• Flatten venison to 1/4-in. thickness. Place saltines in a shallow bowl. In another shallow bowl, whisk the eggs, milk, salt and pepper. Coat venison with saltines, then dip in egg mixture and coat a second time with saltines. , In a large skillet over medium heat, cook venison in oil in batches for 2-3 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°).

CHICKEN FRIED VENISON STEAKS

Steps:

• Combine the bread crumbs, flour, salt and pepper in a 1-gallon size plastic zipper bag. Beat the eggs and milk together in a shallow bowl.
• Dip each steak in the egg mixture, place it in the plastic bag, and shake to coat with crumbs.
• Heat the oil in a skillet over medium heat and fry the steaks, turning once, until both sides are golden brown, about 6 to 8 minutes per side.

CRISPY CHICKEN FRIED VENISON STEAKS

Steps:

• Beat the egg in a bowl, then whisk in 1 cup of milk and the hot pepper sauce. Pound the venison steaks with a meat mallet to 1/4 inch thick, and place into the milk mixture. Stir together the cornmeal, bread crumbs, cornstarch, baking soda, black pepper, and garlic salt in a shallow dish.
• Remove the venison steaks from the milk mixture one at a time, allowing the excess to run off, and press into the bread crumb mixture; set aside. Reserve the remaining bread crumb mixture.
• Heat the oil in a large skillet over medium heat. Place as many breaded venison steaks into the pan as will fit without overlapping. Cook until the venison is golden brown on both sides, about 3 minutes per side. Remove to drain on a paper towel lined plate and keep warm. Repeat with remaining venison.
• Once the venison has finished cooking, stir the onions into the hot oil, and cook until dark brown, about 5 minutes. Pour off and discard the oil, remove the onions to a plate and set aside. Stir the reserved bread crumb mixture into the hot skillet, and cook for a few seconds until it begins to toast. Stir in the remaining cup of milk, and simmer until the milk has thickened, about 5 minutes. Pour the gravy over the venison steaks and top with the caramelized onions to serve.

FRIED VENISON STEAKS

Steps:

• Drain Marinade.
• Heat the oil to medium heat using around 2 inches of oil in the pan.
• Place the buttermilk, beaten egg, salt, pepper, garlic and Worcestershire sauce in a pie.
• Dip each steak into the egg mixture and then shake into the bag of seasoned flour.
• Dip each piece of venison steak back into the egg mixture, then dredge into the crumbs of choice.
• Note: add more buttermilk if needed to the egg mixture.
• Fry each piece of steak until golden brown on one side, the edges should look crispy before turning or your coating could possibly fall off.
• Turn after deep golden browned on one side around 12 minutes on each side, depending on the thickness.
• Place on paper towels to drain.
• These are great alone or in a sandwich, and if there are leftover they taste great reheated.